We can't get over this southern twist on Strawberry Shortcake. We've layered slices of sweet strawberries soaked in Sourwood Honey over Callie's Buttermilk Biscuits and topped it all with fresh whipped cream.
May is National Strawberry Month - the perfect time to go pick strawberries right off of the vine or run by your local farmers market. Even the strawberries in stores are extra lovely in the spring. Since these gorgeous strawberries were so big we doubled the biscuit sizes to make individual cakes for everyone. We're using Callie's Buttermilk Biscuit Mix - you can find in our retail stores or order on their website. Sourwood is the perfect honey for this dish with a complex caramel flavor that finishes with a hint of maple and spice. Soak your strawberries overnight for the best Strawberry Shortcake filling you've ever tasted.
This recipe Serves 6. We are also using jumbo organic strawberries. Since strawberries come in all shapes and sizes, think about how many people you're serving and how big the strawberries are. Usually you'll want a handful per person.
12oz jar of Sourwood Honey
2 cups large organic strawberries
Callie's Buttermilk Biscuit Mix
- Soak strawberries in honey in a bowl or ziplock bag with a dash of salt- overnight if possible or until you are ready to serve. Slice some and leave some whole for presentation. You can warm strawberries in honey on medium heat for 20 min for excellent flavor in a hurry.
- Bake biscuits as directed
- Whip Fresh Cream
- Layer strawberries and fresh cream over biscuits